Recipes, re-invented from cooking shows
Crispy Florentines
Prep. Time:
Baking Time:
Total Time:
20 mins
10 mins
40 mins
Serves:
10 biscuits
word
Ingredients
30 g dried sour cherries 20 g crystallized ginger 20 g dried cranberries 20 g pistachios 15 g almond flour 80 g flaked almonds 40 g European butter 60 g Organic Cane Sugar 1/4 teaspoon salt 2 tbsp heavy cream
Method
Pulse the cherries, ginger, cranberries and pistachios in a food processor until chopped into small pieces. Add the almond flour and pulse again to combine.
Stir in the flaked almonds.
Put the butter, sugar and salt together in a small pan on a low heat. Cook until the temperature reaches 248°F on the sugar thermometer, stirring only minimally. Remove from the heat and stir in the cream, then pour over the fruit mixture and stir until well combined.
Form circular or rectangular florentines of a size and shape to suit your needs.
Bake for 8–10 minutes, or until evenly golden brown.
Tidy the shapes with a sharp knife while the mixture is still hot. Leave to cool for 5 minutes before transferring to a cooling rack to cool completely.
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Instructions
Pulse the cherries, ginger, cranberries and pistachios in a food processor until chopped into small pieces. Add the almond flour and pulse again to combine.
Stir in the flaked almonds.
Put the butter, sugar and salt together in a small pan on a low heat. Cook until the temperature reaches 248°F on the sugar thermometer, stirring only minimally. Remove from the heat and stir in the cream, then pour over the fruit mixture and stir until well combined.
Form circular or rectangular florentines of a size and shape to suit your needs.
Bake for 8–10 minutes, or until evenly golden brown.
Tidy the shapes with a sharp knife while the mixture is still hot. Leave to cool for 5 minutes before transferring to a cooling rack to cool completely.
Heading 5
Ingredients
30 g dried sour cherries
20 g crystallized ginger
20 g dried cranberries
20 g pistachios
15 g almond flour
80 g flaked almonds
40 g European butter
60 g Organic Cane Sugar
1/4 teaspoon salt
2 tbsp heavy cream
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